Vegan Asian hot pot is quick and simple to make too. Prepare a 3 3/4 ounce package of thin rice noodles according to the package, drain and set aside. Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add 8 ounces of sliced shiitake mushrooms, and cook for 2 minutes. Add 6 cups of vegetable broth, 2/3 cup soy sauce, 2 tablespoons grated ginger and 1 teaspoon chili sauce to the saucepan. Stir and bring the broth to a boil.

Add 4 sliced scallions, 4 sliced carrots and 8 ounces chopped green beans, and let the soup simmer for five to six minutes, or until the vegetables are tender. Divide the rice noodles equally between four soup bowls, and ladle the broth over the top. Serve hot, and garnish with Thai basil, cilantro, bean sprouts and lime wedges. This meal packs six grams of protein, which can be increased by adding 4-6 ounces of tofu to the recipe for a complete meal.